I love soft, squidgy cookies, especially when they have peanut butter in them. This recipe is from the Hummingbird Bakery cookbook.
For about 30 cookies you need
225g softened butter
200g soft brown sugar
200g caster sugar
2 eggs
1 tsp vanilla bean paste
240g crunchy peanut butter
340g plain flour
2.5 tsp bicarb
75g chocolate chips
Begin by creaming the butter and both sugars together until light and fluffy. Beat in the eggs, one at a time. Add the vanilla and peanut butter. Once these are combined add the flour and bicarb and mix until a soft dough forms. Mix in the chocolate chips.
Place dessertspoon mounds onto a lined baking sheet, ensuring they are well spread out. Bake in a 170 degree oven for about 10 mins until cooked and lightly browned.
Leave to cool for a few mins before transferring to a wire rack to cool completely. Delicious with a glass of milk or a bowl of vanilla ice cream.
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